Method of preserving eggs and the yolks and whites thereof



Patented Apr. 29, 1930 JOSEPH FOUSEK, OF SAN FRANCISCO,

CALIFORNIA METHOD OF PRESERVING EGGS AND THE YQLKS AND WHITES THERE'QF No Drawing. Original application filed May 11, 1927, Serial No. 190,655. Divided and this application filed March. 5, 1929.

and is equally applicable to those freshly No. 190,655, filed May or those frozen 1n kept in cold storage for future use, and is a divided out application of my co-pending application Serial the 11th, 1927. of my invention is to preserve eggs in such manner and form as to cause them to retain unimpaired and indefinitely that flavor and those qualities and properties so essential to 'excellency of results when employed in the culinary art.

A further object of the invention is the laid, the cold. storage, sealed containers and The primary object production of a,product of the character mentioned that will provide the baker and housewife with a prepared and properly proportioned egg and sugar mixture possessed of assured keeping qualities and freed from all possibilityof deterioration, whatever dthe conditions to which it may be exose Additional to the foregoing is that of improving upon the process described in my patent, No. 1,597,186, issued August the 24th, 1926.

It is a very 'well known practice in the egg industry for their preservation, after removal from the shell, to incorporate there with sugar in varying quantities and therefreezing below the temperature of decomposition, or reducing the composition to a dried and granulated form, neither of which tend, as has been determined in practice, to cause the composition to retain either the egg flavor or its baking and properties, nor'has dehydraqualities found ,to be any more satisfactory,

. tion been as, in time, composition results to a greatly impair the quality product. g

In applying the term egg it is the intent that it include the whole egg exclusive of the shell, the separated yolk, or the separated white, and, in the. matterof sugar,

degree sufficient to of the dehydrated deterioration "from partial designature this 19th da' Serial No. 344,599.

that it include any saccharine substance used as a sweetener.

thorough mixing by mechanical means for the proper agglutination and incorporation of the albuminous, proteinaceous and watery portions of the egg with the sugar, to insure against the future disintegrationvof the mass and recrystallization of the sugar. The mass may undergo the mixing while being subjected to the heating process. as above provided, or thereafter, depending upon the provisions made, but in no case must the egg be heat treated previous to the addition of the sugar, as to do so at this stage would only permit of heat treatment at a temperature below that required normally for the coagulation of egg albumen, or a temperature below that necessary to the destruction of bacteria, while, on the other hand, if the heat treatment be delayed until during or after the addition of the sugar, it will be found that the sugar has served to increase the resistance of the egg albumen to coagulatidn by as much as, approximately, 10 degrees Reaumur, an increase in temperature sufficiently high to insure the necessary sterilization of theproduct. I

Having thus described my invention, I claim, and desire to secure by Letters Patent: v

The method of preserving the whites of eggs, consisting in taking by weight equal parts ofthe whites of eggs and sugar and mixing this composition under a temperature of 50 degrees the consistency of syrup. 7

In testimony whereof, I hereby afiix my of February, 1929. SEPH FOUSEK.

Reaumur until smooth and of 

